How to marinate pork belly? How is pork belly marinated

Detailed recipes for home-style braised pork knuckles and braised pork belly.

Preparation materials: a spoonful of sugar (can be replaced by rock sugar), star anise, fennel, cinnamon, ginger slices, garlic, dried red pepper, salt, chicken essence, pepper (I usually don't put peppercorns, I put some when I made it yesterday, and it turned out that it was too spicy, don't put it if you don't like too spicy friends) one and a half pork knuckles, one pork belly.

Production Steps:1Before cooking, boil water to remove the foam from boiling water for pork knuckles and pork belly, which is very important and will directly affect the taste and smell of the marinade.

2.After preparing all the ingredients, put a little salad oil in the pot, put in the sugar, until the sugar is burnt brown, put all the seasonings in it and mix it, then add about 600ml of water, a spoonful of chicken essence and an appropriate amount of salt, this step needs to pay attention to the pot splashing oil scalds, it is best to stand far away.

3.Place the pork knuckle on the bottom of the pressure cooker and the pork belly on the pig's hand. Then pour in the boiling brine, pay attention to the color of the brine, if it feels too light, it is best to add an appropriate amount of soy sauce to increase the coloring of the marinade.

4.After the pressure cooker is steamed, the heat is high for 10 minutes, then the heat is reduced to half an hour.

5.After turning off the heat, take out the pork belly and slice it, add an appropriate amount of sesame oil, monosodium glutamate and garlic paste and mix it on a plate. If you are diligent, you can marinate the pork knuckle and pork belly separately, so as not to make the pork belly too bad and chewy, and you can marinate it together for convenience.

The ingredients that need to be prepared in advance include: 1 pork belly, 2 star anise, 2 grams of bay leaves, 6 grams of cinnamon, 2 grams of Sichuan pepper, 3 grams of tangerine peel, appropriate amount of chives, a little dark soy sauce, 10 ml of light soy sauce, 5 grams of refined salt, 15 grams of rock sugar, 20 grams of coarse salt, appropriate amount of starch, and 10 ml of cooking wine.

1. The first step is to knead the pork belly, starch and salt together to clean the dirt.

2. Prepare the spices and set aside for later use.

3. Put spices, light soy sauce, dark soy sauce, cooking wine, rock sugar and water in the pot.

4. Then put in the pork belly.

5. Bring to a boil over high heat, then change to medium heat and continue to cook.

6. Marinate until the pork belly is soft and rotten, and the time is 90 minutes.

7. Take out the cut pieces and sprinkle some shredded green onions, so that the braised pork belly is ready.

Braised pork belly. Blanching recipe: ginger, green onion, cooking wine.

Recipe for marinade pack: 3 star anise, 1 small piece of cinnamon, 2 grass fruits, 5 grams of Sichuan pepper, 3 bay leaves, 1 small handful of cumin, and an appropriate amount of dried chili pepper.

Brine recipe: 2 pork belly 4 kg heavy water (broth) 4 kg, 50 grams of soy sauce, 50 grams of light soy sauce, 50 grams of soybean paste, 10 grams of cooking wine, 10g of ginger, 1 handful of green onions, 30 grams of salt (medium saltiness, can be increased or decreased according to your taste) + 1 marinade packet.

Halogen packets. Production steps: 2 pork belly first rinse with water and put it in a large basin, pour in 2 catties of flour, wrap the pork belly with flour and rub it repeatedly until the surface is dry and free of impurities.

Clean the pork belly. 2. Blanch the pork belly in a pot under cold water, add ginger, green onions, and cooking wine, take out and rinse after the water is boiled.

Blanch pork belly. 3. Crush the grass fruit and put it in a bag with other marinades, soak it in water for 30 minutes, and then put it in a marinade pot and boil for 20 minutes. Add pork belly, ginger, soy sauce, light soy sauce, cooking wine, green onion, soybean paste and salt.

After boiling over high heat, marinate over low heat for 1 hour, then turn on medium heat to slightly reduce the juice to make the pork belly more flavorful. After turning off the heat, you can continue to soak for 1 hour.

A few key points to note:

1. Try to choose fresh milky white or reddish-brown pork belly, with clear and smooth internal mucosa and elastic meat.

2. When slicing pork belly, don't cut along the lines, and cut diagonally like pork, so that it is easier to bite off.

3. It is best to marinate the old brine once a week, which can effectively kill bacteria and ensure that the marinade is always pure.

Preparation of braised pork belly.

Put the pork belly into the container, add an appropriate amount of starch and salt, gently rub the pork belly to remove the dirt from the pork belly, and remove the fascia after washing.

Spices set aside. <>

Add water and the spices, light soy sauce, dark soy sauce, cooking wine, and rock sugar in the casserole.

Put in the processed pork belly.

After boiling over high heat, change to medium heat and continue to boil.

The marinated pork belly is soft and rotten, and the marinating time is about an hour.

Wait for it to cool for a while, then cut it into pieces and eat it.

The materials that need to be prepared in advance are: 1 pork belly, 1 package of marinade, 50 grams of rock sugar, appropriate amount of salt, appropriate amount of soy sauce, 15 grams of ginger slices, 15 grams of green onions, 4 chili peppers, and 100 grams of Jiujiang double distilled wine.

1. Prepare a pork belly and clean it with water.

2. After cleaning, remove the oil from the pork belly, add cornstarch and salt, and then wash it with water.

3. Put water in a pot and bring to a boil, add some green onions, ginger and wine to put the pork belly into the pot and burn off the blood.

4. Wash off the foam of the pork belly with boiled water in cold water, put the pork belly in a clay pot, add the marinade package (the ingredients of the marinade package are: star anise, cinnamon, cumin, bay leaf, Sannai, nutmeg, grass coward, sand kernel), ginger slices, dried chili, rock sugar, salt, light soy sauce, add water to the end of the pork belly and stew until the water boils and turns to low heat and slowly simmers for 1 and a half hours.

5. Simmer the pork belly for an hour and a half, collect the juice on high heat, scoop up the pork belly and slice it cold, make some white vinegar, white sugar, and chili juice to appetize.